Roasted Butternut Squash Soup with Walnuts, Crispy Sage & Creme Fraiche Recipe | Yummly

Roasted Butternut Squash Soup with Walnuts, Crispy Sage & Creme Fraiche

NO SPOON NECESSARY
17Ingredients
105Minutes
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Ingredients

US|METRIC
  • 2 pounds butternut squash (Whole, about 1 large sized squash – halved lengthwise and seeds removed)
  • 2 tablespoons butter (divided)
  • salt
  • pepper
  • 1 Granny Smith apple (small, about 4 oz. – peeled, cored and medium dice)
  • 1 tablespoon lemon juice
  • 1 small yellow onion (– medium dice)
  • 2 cloves garlic (minced)
  • 4 sage leaves (large, – roughly chopped)
  • 2 1/2 cups low sodium chicken stock
  • 1 pinch nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon heavy cream (can substitute half and half)
  • 1/3 cup walnuts (– toasted and roughly chopped into pieces, for garnish, optional)
  • crème fraiche (or Sour Cream, for garnish, optional)
  • sage leaves (Whole, to crisp for garnish**, optional)
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